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Crockpot Creamy Chicken

This Crockpot Creamy Chicken transforms simple ingredients into a rich, velvety dish using slow cooking. Main ingredients like chicken breasts, cream cheese, garlic, and herbs meld together to create tender, shredded chicken coated in a smooth, flavorful sauce. The final dish has a comforting, hearty texture and an inviting appearance, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts preferably large
  • 8 oz cream cheese softened at room temperature
  • 3 cloves garlic minced fresh garlic
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream for a silky sauce
  • 1 tablespoon fresh thyme or parsley chopped, for flavor
  • 1 medium onion diced
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Pan
  • Forks
  • Ladle or spoon

Method
 

  1. Start by chopping a medium onion finely and mincing fresh garlic cloves. Set aside.
  2. In a small pan, sauté the diced onion and minced garlic in a little oil over medium heat until they become fragrant and translucent, about 3 minutes. This builds a savory base for the sauce.
  3. While the aromatics cook, season the chicken breasts with a pinch of salt and pepper. Place them in the slow cooker, spreading them out evenly.
  4. Transfer the sautéed onions and garlic over the chicken in the slow cooker. Then, add chunks of softened cream cheese on top of everything.
  5. Pour the chicken broth over the ingredients in the slow cooker, ensuring the chicken is roughly submerged. Sprinkle chopped herbs over the top for added flavor.
  6. Cover the slow cooker with its lid and cook on low for 4 to 6 hours, until the chicken is tender and easily shreds, and the sauce begins to thicken and turn velvety.
  7. Once cooking is complete, open the lid and use two forks to shred the chicken directly in the slow cooker, stirring it into the creamy sauce.
  8. Pour in the heavy cream and stir until the sauce is smooth, creamy, and coats the shredded chicken evenly. Let it simmer uncovered for 10-15 minutes to thicken further.
  9. Taste the sauce and adjust with additional salt, pepper, or herbs as desired. Serve hot over rice, noodles, or mashed potatoes, garnished with fresh herbs if you like.

Notes

For a dairy-free version, substitute cream cheese with coconut cream or blended silken tofu. Adjust cooking time if using bone-in chicken. Always taste and adjust seasonings before serving for the best flavor.